One quintessential dessert that says “Southern” to me is banana pudding. (I know, I know….it is made all over the place – please don’t shoot me.) Making it is not that difficult and it is a dessert worth the little bit of effort.
Homemade Banana Pudding
- Two-thirds cup sugar
- ¼ cup flour
- ¼ tsp salt
- 2 cups milk
- 2 eggs separated
- 1 tsp. vanilla flavor
- Bud’s Best Vanilla Wafers
- 6 ripe bananas, sliced (thin)
- Combine sugar, flour and salt in the top of a double boiler, stir in milk. Cook over boiling water, stirring until thickened.
- Beat egg yolks and gradually stir into hot mixture. Return to double boiler; cook 5 minutes, stirring constantly.
- Remove from heat, add vanilla.
- Line one quart casserole with Bud’s Best Vanilla Wafers and top with sliced bananas. Pour portion of custard over bananas. Repeat, ending with custard on top.
- Beat egg whites stiff but not dry. Gradually add ¼ cup sugar and beat until mixture forms stiff peaks. Pile on top of pudding.
- Bake in preheated 425 degree oven for 5 minutes. Serve warm or chilled.
This recipe comes courteous of Bud’s Best Cookies.
I don’t have a double boiler, so instead I placed the sugar, egg yolks, flour, milk and salt in a small pot and then turn the heat to medium. I stirred continuously until it started to thicken. It took me about 20 minutes to get it to the right stage.
Bud’s Best Cookies has been so kind to allow me to share their recipe with you. If you are not familiar with Bud’s Best Cookies, here’s a little background information: headquartered in Birmingham, Alabama, the first Bud’s Best cookies were sold in 1993. Bud’s Best are known for their size – bite size. One thing I love about the different varieties is that a 6 oz. bag at my local Food World is only $1.
Did you know that there is a National Pudding Fest? The next fest will be October 7-8 (2017) in Tennessee. If you are planning on entering and live in the Heart of Dixie, I encourage you to support the home team and use Bud’s Best Vanilla Wafers.